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A Taste of Yaya's Kitchen

Some recipes are more than just food—they carry family memories and traditions from one generation to the next. This Greek-inspired stuffing brings together savory ground beef, tender rice, chestnuts, pine nuts, and a touch of warm cinnamon for a comforting dish the whole family can enjoy.

Serve it as a delicious side dish for a holiday meal or family gathering, or use it as stuffing for your bird.

Greek Stuffing (Like My Yaya Made)

A traditional Greek-inspired stuffing made with ground beef, rice, chestnuts, pine nuts, and raisins, seasoned with warm cinnamon and fresh parsley. A comforting family recipe inspired by Yaya's kitchen.
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Cook Time 30 minutes
Servings: 6 Servings
Course: Side Dish
Cuisine: Greek
Ingredients Equipment Method

Ingredients
  

  • 1 lb ground beef
  • 6 tbsp butter or olive oil
  • 1 large onion finely chopped
  • 2 cups chopped celery optional
  • ½ cup uncooked long-grain white rice
  • 1 cup cooked and peeled chestnuts halved or quartered
  • ½ cup pine nuts
  • ½ cup raisins or chopped dried prunes
  • ½ tsp cinnamon
  • ¼ tsp ground cloves optional
  • ½ cup chicken or vegetable broth plus more as needed
  • Salt and black pepper to taste
  • ¼ cup chopped fresh parsley

Equipment

  • Large skillet
  • Wooden spoon
  • Casserole dish (for the baked side-dish version)

Method
 

  1. Heat the butter or olive oil in a large skillet over medium heat. Add the chopped onion and celery, if using, and sauté until softened.
  2. Add the ground beef and cook until browned, breaking it up as it cooks.
  3. Stir in the uncooked rice, pine nuts, cinnamon, and cloves, if using. Cook for 1–2 minutes, stirring to combine.
  4. Add the broth, chestnuts, and raisins or chopped dried prunes. Season with salt and black pepper to taste, then stir well.
  5. For stuffing a bird: Remove the mixture from the heat and allow it to cool slightly before using it to stuff the bird. Follow the bird's safe cooking instructions and verify that the stuffing reaches 165°F (74°C).
  6. For a side dish: Preheat the oven to 350°F (175°C). Transfer the mixture to a buttered casserole dish. Add additional broth as needed, up to 1½ cups total, to help the rice cook.
  7. Cover and bake for about 30 minutes, or until the rice is tender. Uncover for the final 10–15 minutes to allow the top to brown slightly. Add more broth during baking if needed.
  8. Sprinkle with chopped fresh parsley before serving.